Cooking 101 - I'm a huge fan of using a slow-cooker when the days become short and frigid; it's an easy way to make a base for a home-made meal, and not have to worry about standing over the stove continually tending to whatever you are making. Whether you are trying to stay warm during the cold days of winter, or perhaps you simply want to indulge in a more nutrient-rich broth, this recipe is perfect for you.
Please know that if you do make this bone broth, there are many ways to utilize it once it's been drained. You can make soups, stews, chicken pot pie, use it to make rice for added flavor...the food possibilities are endless! And what is even better is that you can save money because this yields such a large portion.
For this particular recipe, you will need:
- The bones of 2 chicken carcasses
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Whole Black Peppercorns (preferably wrapped in cheesecloth)
- ½ cup Cilantro
- One bundle of Celery Stalks, roughly cut (you can keep the leafy parts on)
- 4 extra large Garlic Cloves, cut into thin slices
- 1 cup Vidalia Onion, roughly cut
- 2 tablespoon Dried Thyme
- 2 tablespoon Dried Tarragon
- 2 tablespoon Dried Oregano
- 2 teaspoon Salt*
- 1 gallon Water (or 16 cups)
In a large crockpot, place all ingredients inside, and set the heat to low and the time to stop after 15 hours. After the timer ends, allow to cool off so that you can drain the contents into a separate pot. Use a mesh pasta strainer so that the small bone fragments do not slip through the open slots. Set the liquid aside and portion it out to be used for a variety of recipes. The bones and residual ingredients can be thrown out. You can keep the broth refrigerated for one week, or place it into labeled containers with the date it was made and what is inside and place in the freezer for later use (up to 6 months).
It really is that simple to make broth on your own at home. I hope that this recipe is helpful and that you enjoy the ease with which it takes to make it. Also, it is very easy to create a broth with whatever you have leftover in your refrigerator; a variety of vegetable changes and infuses the flavor of your broth. And as always, Happy Cooking!
*I am personally sensitive to the taste of salt, so if you prefer your broth being more salt-infused, you can add more to your preferred taste.
